Sunday, 9 May 2010

The Kitchen Front - Woolton Pie

After doing a little internet based research, I found that there are many different ways to make the Classic Woolton Pie, it seems that everyone had their own take on this classic wartime recipe. It can be made with either a mashed potato, potato pastry or a wholemeal pastry top and the vegetable filling is whatever you have available.

The original recipe was created by Savoy Chef François Latry and was named after the Minister for Food, Lord Woolton. It was used on Savoy Restaurant menus and intended to be a dish created by a Savoy chef, which ordinary housewives could recreate in their own homes whilst sticking to the rationing restrictions.

1lb each of Parsnip, Carrot, Swede, Cauliflower, Leek, Cabbage, or whatever you have

1oz of oats.

1 teaspoon of vegetable extract. (Marmite)

1lb of Potatoes to be mashed for topping.

A few Spring Onions - finely chopped.

A little grated Cheese.

1. Boil all the vegetables until just cooked. Drain and keep 3/4 pint of the vegetable water.

2. Put the cooked vegetables into a pie or casserole dish, sprinkle with the spring onion.

3. Mix the vegetable water, oats and extract into a pan and cook gently until thickened slightly.

4. Pour over the vegetables and then top with the mashed potatoes.

5. Bake in a moderate oven until golden brown. Serve with lashings of gravy.

Though quite a stodgy dish it is really rather nice. The vegetable hating boyfriend loved it and even said he would be happy to have it again. I think the ton of gravy made up for the lack of meat!! I think I will have a go at trying to make the potato pastry version soon to see what that is like!!!